My friend, Tris, shared a granola recipe with me last month. My family loved it, but I never printed it and was too lazy to search my inbox this morning, so I consulted another recipe. The result was a recipe mashup I like better than my first go round. I’m recording it here in case anyone wants to give it a go!
Oat and Flax Granola
Makes 3 cups, 30 minutes with prep time
3 cups old-fashioned or rolled oats
1/2 cup milled flaxseed
3 tbsp packed brown sugar
1/2 tbsp ground cinnamon
1/4 tsp kosher salt
1/3 cup honey
1/4 cup vegetable oil
1 tsp vanilla extract
Preheat oven to 300 degrees with rack in middle.
Combine first five ingredients and mix well. Mix remaining ingredients in a separate dish, then pour over oat mixture and mix very well. Because of the flax clumping, I recommend a hand or stand mixer for this part. I just stirred a long time with a spoon.
Spread the mixture evenly on a baking sheet. Cook 15 minutes, stir, and cook another 10 minutes, watching to make sure it browns but doesn’t burn.
Cool and keep in an airtight container up to two weeks.
Here is the recipe I consulted this morning. I really only changed the amount of cinnamon and added flax, so do check out the original!